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1
Trim the core even with the base of the sprouts.
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2
Remove the outer, discolored leaves and cut each sprout in half.
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3
Wash them thoroughly and drain well.
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4
Heat 1/4 cup olive oil in a 3-quart braising pot or wide, deep skillet.
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5
Whack the garlic cloves with the side of a knife and toss them into the oil.
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6
Cook, shaking the pan, until golden, about 2 minutes.
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7
Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes.
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8
Pour in 1 cup of the water and the vinegar and bring to a boil.
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9
Lower the heat so the liquid is simmering.
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10
Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes.
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11
If the liquid is evaporated before the sprouts are tender, add more water, about 1/4 cup at a time, as necessary.
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12
Taste and season with pepper and, if necessary, salt.
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13
Spoon the sprouts into a warm serving bowl, drizzle a little olive oil over them, and serve.
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14
Substitute one small (about 2-pound) head of Savoy or white cabbage for the Brussels sprouts.
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15
Peel off any discolored or wilted outer leaves and cut the head in quarters through the core.
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16
Remove the core and cut the cabbage into 1-inch-wide strips.
